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users rating3.5/4

Made this fried rice in under 20 minutes in a ceramic wok. Added a little ginger, little garlic, bean sprouts and diced chicken breast. Used sesame oil and brown rice.. It was as good as any fried rice in a Chinese restaurant. Will cook again using different proteins.

Used coconut oil, opted for chopped red onion over scallions, doubled the eggs, replaced the soy sauce with Bragg's All Purpose. Oh, and about a teaspoon of pure maple syrup along with the water mix at the end. The bosses (children) were pleased. Great high protein, FAST meal.

Why the frozen vegetables? There's no real need to imitate your local Chinese restaurant at home, and I would think the moisture in the frozen veggies would make it hard to get a good sear on the rice. I like the recipe found here: http://www.nyfoodjournal.blogspot.com/2012/03/fried-rice.html

Very easy and really good. I appreciate the reviewer who said to use the Ready Rice...awesome idea! Just stuck it in the fridge for a while, and voila! I used peanut oil and 1 T. hot sesame oil, because I love spicy. I also let mine cook more than 5 minutes so the rice would get more crispy and I didn't thaw the veggies. Very good for a weeknight. Made with some ginger garlic marinated pork chops. Great side!

Excellent from beginning to the end... everyone cleaned their plates and asked for more. I didn't add any meat this time around but I plan on adding shrimp and chicken for the next batch. We don't have to order Chinese anymore - We can make our own!! ;0) Delicious